Flemish Chicken in Lemon Cream Soup Recipe
Ingredients
| Fowl pieces | 8 | |
| Lean beef chuck or shin - 1 pound | ||
| Veal shank - 1, sawed into 1 -inch pieces | ||
| Water | 4 Quart (The fowl giblets) | |
| Onions - 3 cups, coarsely chopped | ||
| Celery stalks - 3 medium-sized, trimmed, coarsely chopped | ||
| Leeks - 2 medium-sized, white part only, trimmed, thoroughly washed to remove any sand, and coarsely chopped | ||
| Carrots - 2 medium-sized, scraped, coarsely chopped | ||
| Salt | 2 Teaspoon (The fowl giblets) | |
| Egg yolks | 4 (The fowl giblets) | |
| Heavy cream | 1 Cup (16 tbs) (The fowl giblets) | |
| Lemon juice | 2 Tablespoon (The fowl giblets) | |
| Pepper white | 1/8 Teaspoon (The fowl giblets) | |
Directions
MAKING
1) In a heavy 8- to 10-quart pot Combine the fowl, giblets, beef, veal shank and water.
2) Let it come to a boil over high heat. Using a spoon, skim the scum and foam as they rise to the surface.
3) Put in the onions, celery, leeks, carrots and salt, then turn the heat to low and simmer partially covered for about 2 1/2 hours.
4) When the stewing fowl is tender, using tongs lift the pieces out of the stock with and place them on a plate.
5) Throw away the veal bones and giblets and set the beef aside for another use.
6) Using a small knife, discard the skin and bones from the fowl and cut the meat into strips about 2 inches long and 1 inch wide.
7) Through a fine sieve set over a heavy 5- to 6-quart casserole, Strain the entire contents of the pot, pressing down hard on the vegetables with the back of a spoon before discarding them.
8) Allow the liquid rest for a few minutes, then using a large spoon skim off as much fat as possible from the surface.
9) Over high heat, boil briskly, uncovered, until the soup has cooked down to about 10 cups, then reduce the heat to low.
10) As the soup barely simmers, in a bowl beat the egg yolks and cream together with a whisk or fork and pour it into the soup in a thin stream, stirring all the while.
11) Put in the strips of chicken and continue to stir until the ivaterzooi thickens slightly and the chicken is heated through.
12) Do not let the soup to come anywhere near a boil or the the ivaterzooi will curdle.
13) Put in 1 tablespoon of the lemon juice and the white pepper, check seasoning, and add the remaining lemon juice if you prefer the soup somewhat tart.
SERVING
14) Keep meat in the tureen, pour the stew over it and serve at once.
1) In a heavy 8- to 10-quart pot Combine the fowl, giblets, beef, veal shank and water.
2) Let it come to a boil over high heat. Using a spoon, skim the scum and foam as they rise to the surface.
3) Put in the onions, celery, leeks, carrots and salt, then turn the heat to low and simmer partially covered for about 2 1/2 hours.
4) When the stewing fowl is tender, using tongs lift the pieces out of the stock with and place them on a plate.
5) Throw away the veal bones and giblets and set the beef aside for another use.
6) Using a small knife, discard the skin and bones from the fowl and cut the meat into strips about 2 inches long and 1 inch wide.
7) Through a fine sieve set over a heavy 5- to 6-quart casserole, Strain the entire contents of the pot, pressing down hard on the vegetables with the back of a spoon before discarding them.
8) Allow the liquid rest for a few minutes, then using a large spoon skim off as much fat as possible from the surface.
9) Over high heat, boil briskly, uncovered, until the soup has cooked down to about 10 cups, then reduce the heat to low.
10) As the soup barely simmers, in a bowl beat the egg yolks and cream together with a whisk or fork and pour it into the soup in a thin stream, stirring all the while.
11) Put in the strips of chicken and continue to stir until the ivaterzooi thickens slightly and the chicken is heated through.
12) Do not let the soup to come anywhere near a boil or the the ivaterzooi will curdle.
13) Put in 1 tablespoon of the lemon juice and the white pepper, check seasoning, and add the remaining lemon juice if you prefer the soup somewhat tart.
SERVING
14) Keep meat in the tureen, pour the stew over it and serve at once.
Chef
